Vincent will be having it's second annual "Hangover Brunch" on Tuesday, January 1st.  We'll be open 11AM to 3PM.  Our breakfast sandwiches and egg dishes from the hash menu are perfect for a NYE hangover.  Our most popular is the Pork Belly Sandwich with tomato bacon jam, manchego cheese, red onion, spicy aioli, and fried eggs.  So are selections from the bubbles menu for some "hair of the dog". The staff favorite is the Pink Elephant, sweet sparkling moscato and fresh squeezed grapefruit juice.  Reservations still available at 773-334-7168.  1475 W. Balmoral Ave.  

Stay in your Pajamas New Year's Day and come in to Angel Food Bakery for our Hangover Brunch.  I'ts the one day a year that we make donuts.  Wear your pjs, and get 'em free!

MOnday, December 31 Big Jones will serve our regular lunch menu featuring the Boarding House Lunch from 10 am - 3 p.m. From 5 pm until midnight, we will serve a special tasting menu to celebrate the New Year. The price will be $69 with optional beverage pairings available for $30. The regular menu will not be available for New Year's Eve dinner service.

Our New Year's Eve dinner service begins with an amuse of sea island red pea Cappuccino with bacon froth, puffed Carolina gold rice, and parched collard greens in keeping with the tradition of eating peas with rice and greens on New Year's. First course includes a choice of Carolina gold rice risotto with roasted black trumpet mushrooms or crispy fried Laughing Birg shrimp with grits. Bread service for the evening is the historic Awendaw spoonbread served with corn mushroom butter, followed by a choice of oyster and sausage gumbo, turtle soup, or a hoophouse mustard green salad. The main course includes a choice of wood-grilled ribeye with Louisiana coast prawn, butter-poached sustainable grouper from the Shareholder's Alliance with butterbean pasta, and lobster sausage, or a winter vegetable pie with celery root, rutabaga, truffle, and a creamed salsify sauce. Desserts include a choice of Meyer lemon and yuzu pie, coconut cream cake, or bourbon chocolate beignets.

Brunch is served New Year's Day from 10 am until 3 p.m. and includes fried chicken and waffles plus hoppin' john with greens as special New Year's dishes in addition to our most popular brunch items. Big Jones will be closed for dinner service New Year's day,.

Great food, good fun and an inspirational cause: Please join us Monday, December 10th from 7 p.m. to 10 p.m. at HB Bistro for Winter and Wine-A Bash for Bikes; an exclusive evening presented by Vision Quest Coaching for the benefit of World Bicycle Relief.  Be one of only 50 Chicagoans to attend this inaugural event. Kindly ensure your spot by clicking the link provided and see the attached for all details.  here

The event is $200 per person. Since all donations to World Bicycle Relief are being matched dollar for dollar during November and December, please know that, by simply attending, your donation provides funding for three World Bicycle Relief bikes and the tools for a field mechanic.

The evening will feature delicious food by HB Bistro Executive Chef Joncarl Lachman; together with an exclusive wine tasting sponsored by Trahan Winery’s founder and owner Chuck Custodio.  The evening will also include a lively panel featuring some of the SRAM leaders and World Bicycle Relief.  Guests will get a unique peek inside the 25-year history of a leader in the cycling industry, as well as a personal glimpse of the ground-breaking work of World Bicycle Relief in the depths of rural Africa.  You’ll learn how SRAM has taken a machine America loves for its recreational value and transformed it into a powerful tool in the fight against poverty in one of the most remote places on earth.  We’re also including a ‘dream auction’ for cyclists and non-cyclists alike.  It will include several exclusive and sought after items in the cycling world and other goodies.

12.06.12

The cost is $85/person + tax and gratuity.
Reservations Required, open seating times available. 314.773.5553

Hosted by Jeff Blaum, Chase Cellars

• Sauvignon Blanc
• Rosé
• Zinfandel
• Cabernet
• Petit Syrah
• Zinfandel Port

Benne's Farm Pig     http://www.bennesbest.com/

• loin ‘carpaccio’-sous vide Loin, olive anchovy relish

• ‘chef’s salad’-Living waterfarm romaine,
   confit turkey leg, deviled egg, hickory smoked Ham,
   braised onion, chicken in pork jelly

• mauntak NY scallop, Bacon, sunchokes,
   roasted Brown’sGarden lunga di napoli squash,

• Trotter & trout chowder, mire poix, RissiFarm potato,
   housemade créme fraîche              

• crispy Head, aïoli, ClaverachFarm greens

• braised Shoulder, cauliflower/potato purée,
  sauce charcutière, LudwigFarmsteadCreamery ‘sangamon’

• Funk’sGrove maple cake truffle, chocolate ganache, sea salt,                              
  Bacon chocolate chip cookie, MO pecan ice cream sandwich

This One will be a blast!  We have Sara from North Shore and one of the founders of North Shore attended this cocktail party. We will be taking Cocktails and food and pairing them together.  We wil do eight cocktails and eight canapes.  It will be a great taste of Northshore and Browntrout.  We are very excited to do a cocktail party with one of our local distributers. We will even have a surprise cocktail and canape for the eigth one.  It runs from 7-11pm come celebrate local spirits with us.  

Browntrout & North Shore Distillery
Presents
“On the eights”

November 28th 7pm-11pm

Mother in Law…                        Paired with- Chicken Liver Crostini.. parsley
Silver Lining,pickled cranberry,
Rittenhouse rye, rosemary & orange

Moscow Mule…                        Paired with- Maine Mussel… coconut, lime, cilantro
North Shore Vodka, Barrit’s ginger
beer, Lime, angostura

Martinez…                                Paired with- Pumpkin risotto… pancetta, pistachio
North Shore no. 6 Gin, Boissiere sweet
vermouth, Luxardo maraschino, Angostura

Camden…                                Paired with- Red Kuri Squash… almonds, ginger
Grand Marnier, bitters
North Shore no. 11 Gin, Lillet Blanc,

Bloody Mary…                         Paired with- Bacon… bread & butter pickles
Aquavit, Worcestershire, sirachia,
horseradish, celery seed, citrus

The Absinthe…                       Paired with- Cured Sea Trout…rice cake,crème fraiche
Sirene absinthe, Vida Organica, -
citrus, simple syrup

The Citrus…                            Paired with- Shrimp Crostini… citrus pudding, herbs
Sol Vodka, dry vermouth, -
Lillet Blanc floater

The Surprise…
Chef Sean and his crew will create a
Wonderful cocktail and canapé surprise

Tickets are $55 dollars per person tax and tip included
From 7pm to 11pm
For Reservations Please call Browntrout (773) 472- 4111

This one will be a progressive dinner of sorts.  We will be having a cocktail and canape party with our new neighbors Bottles and Cans.  A new craft beer, wine, liquor store. They will be pour champagne cocktails and wine. They will be talking about their wine from 6:30-7:30pm. Then we will move over to Browntrout and have a four course dinner seasonally focused meal paired with connoisseur wines.  It will be 75 dollars per person tax and tip not included. Menu will follow soon.

Tuesday November 20th at 6pm our fourth annual dinner with Three Floyds Brewery and Seedling Farms.

http://chicago.provincerestaurant.com/upcoming-events/

Hello Bacon Nation,

We are pleased to announce that Baconfest Chicago Satellite Dinner #3 will be held at Red Door in Bucktown on December 10th 2012. Our host for this bacontastic evening will be our great friend Chef Troy Graves. Those of you who have been hanging around BFC since the beginning will remember Troy as one of the original 10 chefs who helped us birth the insanity that is Baconfest Chicago back at the Publican in 2009. He actually won the People’s Choice Award that year for Best Bacon Dish. He’s never missed a Baconfest event since. The man lives and breathes bacon, is an all around incredible chef and an amazing guy. Come on out and help us welcome his new project Red Door into the Baconfest Chicago family! Monday December 10th.

RED DOOR – 2118 North Damen Avenue Chicago, IL 60647 – (773) 697-7221

Featuring Baconfest Sponsors: Nueske’s Applewood Smoked Meats, Templeton Rye and Candid Wines.

Cost: $55 per person, not including tax/gratuity (aperitif and cocktail included, additional beverages ala carte)

6pm passed apps and cocktails. 7pm Dinner.

Reservations can be made by calling the restaurant: 773.868.9866
 

Contact: Lyle Aker FOR IMMEDIATE RELEASE
O: (312) 243-1577
C: (773) 957-9925
Email: lyle@threeaceschicago.com

THREE ACES WANTS A BLACKOUT!
A specialty menu featuring the darkest food and drinks of the season

The sun is setting early, the sky is grey, and Halloween is around the corner, it’s the darkest time of year and Three Aces is celebrating; with a BLACKOUT. Help us welcome the darkness, rock and roll style, with a specialty menu featuring the darkest of ingredients, paired with the blackest of beers, ink-colored cocktails, low lights, and wicked metal music. Bring on the BLACKOUT!

Executive chef Matt Troost has created a limited edition menu featuring the darkest of seasonal ingredients. Sample BLACKOUT menu items include: Arancini made with squid ink risotto, mint, and bolognese sauce; Mussels steamed in black beer, served with boudin noir, butternut squash, and chili de arbol; and Duck Breast with beluga lentils, confit cipollinis and black kale.

No specialty menu is complete without the perfect drink pairing. Ask for a “dark traveler” made with Journeyman Rye, Graham’s 20-year tawny, and black walnut bitters. Or sample any of the following BLACKOUT beers: Allagash Black, Breckenridge Vanilla Porter, Ska Brewing Mole Stout, Uinta Black Lager, or Great Divides Oak aged Yeti Russian imperial stout.

Three Aces is located at 1321 W. Taylor Street in the heart of Little Italy. The BLACKOUT begins on Monday, October 22, 2012 and the special menu runs through November 4, 2012. The menu will only be available for dinner starting at 4:00 p.m. through 11:00 p.m.

Three Aces has been described as “the Italian country side meets the American farm house in Keith Richards basement bar”. Well known for its Michelin recommended food, at neighborhood prices, in a comfortable, cool, rock and roll inspired setting.

For more information, to schedule an interview, or for sample recipes for publication, please contact Lyle Aker at (312) 243-1577 or email: lyle@threeaceschicago.com.